These delightful pumpkin cupcakes are perfect for autumn, combining the warm flavors of pumpkin and spices to create a moist and flavorful treat. Ideal for gatherings or a special dessert.
Preparation time
20min
Cooking time
20min
Ingredients
12 Servings
- 190 grams all-purpose flour
- 10 grams baking powder
- 2.5 grams baking soda
- 100 grams brown sugar
- 2 eggs
- 150 grams granulated sugar
- 5 grams ground cinnamon
- 2 grams ground ginger
- 1 grams ground nutmeg
- 120 ml milk
- 200 grams pure pumpkin puree
- 2 grams salt
- 120 grams unsalted butter
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 3
In a large bowl, whisk together the granulated sugar, brown sugar, and melted butter until well combined.
Step 4
Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.